Rice & Beans

Tonight, because I have been super lazy this week, and not planned a single meal until it's the oh-crap-we-kinda-need-to-have-dinner time, I made an easy fall-back. Rice and beans that pretend to be fancy.

This is one of the few recipes that I don't owe credit to anyone else. Unless you count the genius who had the idea to have rice and beans TOGETHER. I guess I owe that guy a little bit. But, I totally threw this together one night, and my boyfriend (who is incredibly patient, and often adventurous when it comes to my cooking) told me I needed to write it all down.

Rice & Beans

Serves 2

Make up 2 cups broth (I've used the Better Than Boullion Vegetable broth before, but this time tried the No Beef broth, and it was even better!) and pour into a medium pot.
Stir in:
1 cup rice
Cover and bring to a boil.

While you're waiting for the rice to boil, heat 1 Tablespoon oil in a large skillet.
Add:
3 diced slices of jalapeño 
1 teaspoon minced garlic
Heat for 2-3 minutes.
Add:
1 can red beans 
½ can black beans
Stir, cover and heat for about 5 minutes.

At this time, your rice should be boiling. Stir, then reduce heat to low, and simmer until the liquid is absorbed. About 10 minutes or so. Twice I lifted the lid to quickly stir during this time.

Add 1 Tablespoon apple cider vinegar to your beans, stir, and cover again. Heat 2-3 more minutes, then remove from heat to cool.

Once the liquid has been absorbed into the rice, you're done!
Serve together in a bowl.

The first time I made this, I finished cooking, removed everything from the heat, and then took a 2 hour nap.  While the dish is always quite tasty, I feel like it's never been as good since. My point being: If possible, allow the flavors to meld for a little while.